NUTRITION

SERVINGS

INGREDIENTS

1 cup Egg Whites

1 slice Turkey Bacon

2 tbsp Shredded Cheddar Cheese

1 extra-large Whole Wheat Tortilla

1/2 Avocado

100g Roasted Sweet Potato Cubes

1 cup Mixed Veggies

1 tsp Extra Virgin Olive Oil (for veggies)

1/4 cup Black Beans (rinsed)

1 tbsp Extra Virgin Olive Oil (drizzle)

PREPARATION

• 1

  Preheat your oven to 400°F. Toss the diced sweet potato cubes with a drizzle of olive oil, salt, and pepper, and roast on a baking sheet for about 20-25 minutes until tender and slightly caramelized.

• 2

  In a non-stick skillet over medium heat, add 1 teaspoon of extra virgin olive oil and sauté the mixed veggies until they are tender, about 3-4 minutes. Set aside.

• 3

  In a separate pan, cook the turkey bacon until crispy. Once done, chop into bite-sized pieces.

• 4

  Lightly warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds on each side.

• 5

  In a bowl, combine the egg whites and pour them into a non-stick pan over medium-low heat. Stir gently as they begin to set. Once mostly cooked, remove from heat.

• 6

  Lay the warmed tortilla on a clean surface and layer the egg whites, crispy turkey bacon, mixed veggies, roasted sweet potato cubes, black beans, and sprinkle the shredded cheddar cheese evenly.

• 7

  Slice the avocado and add on top. Drizzle with the additional extra virgin olive oil.

• 8

  Roll the tortilla tightly into a burrito. If preferred, you can lightly toast the burrito in the skillet for a minute per side to crisp up the wrap.

• 9

  Serve warm and enjoy your nutrient-packed breakfast burrito!